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Tuesday, March 10, 2009

After reading mommy's post on Greek Stuffed Pork Loin; I came up with this recipe! We always have Monterey Jack cheese in our house; and red peppers; and MS does not like feta...so I thought why not try this, and let me tell you, it was amazing and very tastey! The Monterey Jack cheese had red pepper flakes in it; and added a nice spice to each bite - delicious!

The Grocery List• 2 pork loins (there are only two of us, so we only cooked one)• salt and pepper• 4 jarred roasted red pepper halves (cut into strips) • 1 package of precooked bacon strips• 1 1/2 cups grated monterey jack cheese with red pepper flakes• 6 tbsp Balsamic vinegrette salad dressing • wooden or metal skewers (if you are using wood, soak them in water for 10 mins prior to use)Cooking it all Up:

Pound the pork loins to 1/2 inch thickness using your kitchen hammer and season both sides with salt and pepper.Layer bacon, roasted red peppers and monterey onto the pork loins (spread the ingredients evenly between the two). Pour a line of balsamic vinegrette on top.Fold the pork loin over and secure with skewers. Place in a greased baking dish.Brush balsamic vinegrette thoroughly over the outside of the pork loin.Bake uncovered at 350 for 40 minutes or until pork is fully cooked and enjoy!